FSSAI Restrains Consumers from Eating Undercooked Eggs and Chicken

Eating undercooked eggs and chicken can put your health at serious risk. That’s why the FSSAI (Food Safety and Standards Authority of India) has strongly advised consumers to avoid them. Raw or partially cooked poultry and eggs may carry harmful bacteria like Salmonella, which can lead to food poisoning. Always cook chicken thoroughly and ensure eggs are well-done to stay safe. Let us discuss the FSSAI’s cautions against undercooked poultry.

What is FSSAI?

The FSSAI, or Food Safety and Standards Authority of India, is a government body under the Ministry of Health and Family Welfare. It was established in 2006 to ensure the food we eat is safe, hygienic, and meets quality standards. FSSAI sets rules for food businesses, conducts inspections, and spreads awareness about safe eating habits. Every packaged food item in India must have an FSSAI license number, proving it meets safety norms. The authority helps protect public health by preventing food contamination and promoting safe practices.

Why Undercooked Chicken and Eggs Are Risky?

Here are some common reasons why undercooked chicken and eggs are risky:

• Contains harmful bacteria: Raw or undercooked chicken may carry?Salmonella, Campylobacter, or Clostridium perfringens. These can cause food poisoning with symptoms like diarrhoea, cramps, fever, and vomiting. Eggs can be infected with Salmonella, either on the shell or inside, and eating them raw or lightly cooked can make you sick.
• Easy to get sick—even from small amounts: Just a small bite of undercooked chicken or egg can cause illness. Salmonella can make you sick even after eating tiny bits of contaminated food.
• Symptoms often appear fast: After eating contaminated food, symptoms usually start 6–72?hours later, lasting 4 to 7 days. Some people may need antibiotics or hospital care, especially children, older adults, pregnant women, or those with weak immune systems.
• Serious health issues can follow: Severe cases may lead to dangerous dehydration, bloodstream infections, arthritis, or long-lasting digestive problems.
• Cross-contamination is a big risk: Even if you cook meat later, bacteria from raw chicken or eggs can spread on your hands, utensils, or counters and contaminate other foods.

How Cooking Safely Protects You?

Cooking food to the right temperature and following safe practices is the best way to protect yourself from foodborne illnesses:

1. Killing Dangerous Microbes

Bacteria like Salmonella, Campylobacter, and E. coli are common in raw poultry, meat, eggs, and other foods. Cooking them to the right temperature destroys these germs instantly. For example, cooking chicken to 165?°F (74?°C) ensures all harmful bacteria are gone.

2. Using a Food Thermometer

You cannot rely on colour or texture to know if food is safe. Only a food thermometer gives you a true answer.

Safe minimum internal temperatures:

• 165?°F (74?°C) for all poultry.
• 160?°F (71?°C) for egg dishes like casseroles and quiches.

3. Avoiding the “Danger Zone”

The temperature range between 40?°F and 140?°F (4–60?°C) is called the Danger Zone, where bacteria multiply fast.

To stay safe:

• Keep hot foods hot (above 140?°F).
• Keep cold foods cold (below 40°F).
• Cool leftovers quickly and refrigerate within 2 hours

4. Avoiding Cross?Contamination

Don’t wash raw poultry, as it can spread bacteria to bowls, counters, and other foods through water droplets. You need to use separate utensils and cutting boards for raw or cooked foods. Wash hands, dishes, and surfaces with hot soapy water after handling raw foods.

5. Storing and Reheating Safely

• Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if it is hotter than 90°F.
• Reheat leftovers to at least 165?°F (74?°C) to kill any new bacteria.

FSSAI’s Cautions Against Undercooked Poultry

The details below include the FSSAI’s safe cooking guidelines for poultry and eggs:

Cook Thoroughly: Heat poultry meat and eggs in all parts to at least 74?°C (165?°F). At this temperature, harmful viruses like bird flu and bacteria are wiped out in seconds. Never eat half-boiled eggs or undercooked chicken, and always ensure yolks are firm and chicken is fully cooked inside.

Handle Safely: Don’t wash raw chicken or eggs under running water, it can spread germs around your kitchen. Always wear masks and gloves when handling raw poultry or eggs, especially during bird flu outbreaks. After touching raw meat or eggs, wash hands and any exposed skin with soap and water for 20–30 seconds.

Avoid Cross-Contamination: Use separate plates and utensils for raw and cooked food. Never place cooked items back on the same surface that held raw meat or eggs unless cleaned well. Clean and disinfect kitchen surfaces, cutting boards, and tools after contact with raw items.

Storage and Sourcing: Do not eat poultry or eggs from areas affected by bird flu unless thoroughly cooked. Store raw poultry and egg products in closed containers inside the fridge, and don’t leave them out in the open.

Avoid Buying Unsafe Food: Don’t purchase poultry or eggs from areas with known bird flu outbreaks unless they are freshly and thoroughly cooked. Avoid raw bird markets in infected zones, as these can spread infection.

Do’s and Don’ts Checklist

Do:

• Cook chicken & eggs fully.
• Wear gloves and masks while handling raw food.
• Wash hands & clean surfaces thoroughly.
• Use separate utensils for raw and cooked foods.
• Store food at the correct temperatures.
• Discard leftovers safely, or reheat to 74?°C (165?°F).

Don’t:

• Eat half-boiled eggs or undercooked meat.
• Wash raw meat or eggs under the tap.
• Mix raw and cooked foods.
• Ignore proper storage times or temperatures.        

Common Cooking Mistakes to Avoid

The following details include some common mistakes people make while cooking:

Undercooking Proteins

• What happens? Meat, poultry, seafood, and eggs that are not cooked to the right temperature may still harbour harmful bacteria.
• How to fix: Always use a food thermometer, check for at least 165?°F (74?°C) for poultry and egg dishes.

Relying on Appearance or Taste

• What happens? Food may look or taste “done” but still carry dangerous germs.
• How to fix: Don’t judge by colour or texture, check internal temperature with a thermometer.

Washing Raw Meat or Poultry

• What happens? Washing can spread bacteria through splashes onto your sink, surfaces, and other foods.
• How to fix: Skip washing raw poultry or meat. Just cook directly, as high heat kills germs.

Cross-Contamination from Cutting Boards

• What happens? Using the same board for raw and uncooked items can transfer bacteria.
• How to fix: Use separate boards and utensils for raw meats and ready-to-eat foods. Clean surfaces thoroughly between uses.

Improper Thawing Practices

• What happens? Thawing on the counter can leave food in the “danger zone” (40–140?°F/4–60?°C), where bacteria multiply quickly.
• How to fix: Thaw foods safely by placing them in the fridge, using cold water baths, or microwaving, never at room temperature.

Leaving Food Out Too Long

• What happens? Food in the danger zone for over 2 hours (or 1 hour above 90°F) invites fast bacterial growth.
• How to fix: Refrigerate leftovers within 2 hours, or sooner in hot conditions. Refrigerate at or below 40°F.

Not Cleaning Thermometers or Equipment Properly

• What happens? Unclean thermometers or equipment can reintroduce bacteria into cooked food.
• How to fix: Clean and calibrate your thermometer using the proper ice-bath method. Wash tools in hot, soapy water.

Stay safe, not sorry! Undercooked chicken and eggs may seem harmless, but they can carry hidden dangers. FSSAI’s simple steps, cook thoroughly, handle safely, and store properly, can protect your health every day. So, make food safety a habit, not a hassle. Because when it comes to what’s on your plate, it is always better to be cautious than careless. In this article, you have learned about the FSSAI’s cautions against undercooked poultry. Contact Online Legal India to get help and assistance in filing IEC, GST, APEDA, or company registration from professional experts.